Reviewed: Sep. 4, 2009

This time of year all the produce looks wonderful. It's at its peak and often at a great low price. Broccoli I eat all year, its cost is not ever too bad. Not so with cauliflower. Its price soars to where I cannot justify buying it. I have tried quite a few similar casseroles like this one and have found I like this the best. I did up the rice amount to about 3/4+ C. which solved some overly liquid concerns. Other than for grilled cheese sandwiches I don't stock processed cheese. A note to others: Shredded cheddar cheese in the same amount called for works well. I chose old cheddar as I like the stronger flavour. The cracker (Ritz) topping is a nice touch. I don't usually like this added textured layer but it's really good here. I dotted the top with small pieces of butter to finish. This makes a good sized amount. Perfect if it's destined for a social function like a pot luck. This makes a good amount so I will freeze my leftovers for another dinner. Thanks- This is a nice one.

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Reviewer:

cynjne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 2, 2009

this was good. i didnt make any changes. i made everything according to the recipe.

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Reviewer:

trish

Cooking Level: Beginning

Reviewed: Aug. 30, 2009

Pretty good rice dish. I doubled the rice, only used about 1-2 tablespoons of butter, and maybe 1/2 of the cheese (i used velveeta). I used raw broccoli and cauliflower so they would still have some crunch and it made the dish easier. Will make again.

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Reviewer:

Anna Banana Kid

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 19, 2009

OMG! I"M IN LOVE! My family loved this recipe. I did follow others advice to double the rice and a little less butter (more than 1/4 but less than a 1/2) I used 5 wrapped slices of processed cheese food. One can of cream of chicken and mushroom soup ( Campbells sells 1 can with chicken and mushroom mixed together) added salt and pepper and garlic. Thank you for such a great recipe! My family wants it for dinner again very soon.

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Reviewer:

browntoole

Reviewed: Aug. 3, 2009

I made this last night for my family and it was FANTASTIC! This will be a regular in our house. I also doubled the rice, and used half the butter, as some reviewers have stated. I also substituted the velveeta cheese for colby cheese (that's what I had handy). This is a truly wonderful recipe. Thanks Bridg!

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Reviewer:

COURTNEYB228

Reviewed: Aug. 2, 2009

I made this for the first time when I had company over. Everyone really enjoyed it! I would add a bit more rice next time because it ended up a bit runny and a little extra rice will help soak up the liquid.

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Reviewer:

lisastrach

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: Jun. 30, 2009

I loved this recipe! Only made a couple additions....garlic with the onions, some dry mustard, added carrots with the veggies, and used Panko on the top (tossed with melted butter first so that it doesn't burn). I also had some left over rice from the night before which was a boxed 'roasted chicken' flavor so I only added 1 cup of white rice to the mix. I think this is going to be a holiday favorite, time to replace those old boring veggies at Thanksgiving!!

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Reviewer:

Matahari

Reviewed: Jun. 19, 2009

First of all, this is a wonderful recipe. Thank you BRIDG! I made a few changes that I thought others might find helpful. Because we like our veggies crisp, I skipped the part about simmering the florets for 10 minutes and simply added raw broccoli and cauliflower florets. I added one clove of minced garlic to the onions, ½ tsp of salt, ¼ tsp of pepper and ¼ tsp of hot sauce. I also increased the milk to 10.75 ounces (a soup can) and reduced the cheese down to about ¼ - ½ pound. Watch out…this is a yummy dish. You’ll keep going back for more :)

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3 users found this review helpful